Managing Director - Hospitality, Catering & Facilities Management

About the role

Al-Munesh (AMC), part of Raban Al Safina Group, is seeking a Managing Director to lead its strategy, financial performance, organisational development and commercial expansion across two core sectors: Hospitality & Catering and Facilities Management & Maintenance. The role carries company-wide accountability for business performance and leads operations teams serving the American University in Baghdad, group companies and project sites.

Key responsibilities

• Define and execute company strategy, annual business plans and growth priorities, with accountability for profit and loss, budgets, cash flow and sustainable profitability.
• Build and lead the management structure across both sectors, setting responsibilities, delegation, operating procedures and performance standards.
• Coordinate operational, logistical and administrative planning across multiple sites, balancing priorities and deploying people, resources and suppliers.
• Oversee large-scale catering and institutional food services, including breakfast and lunch, central and satellite kitchens, university restaurants and food-service outlets.
• Direct the development and performance of food brands (Eastern and Western cuisine, desserts, fast food, food carts) and oversee menu and recipe development.
• Provide executive oversight of conferences, celebrations and major events, coordinating catering, venues, staffing, transport and suppliers.
• Lead facilities management and maintenance across university facilities, group premises and project sites, covering civil works, building fabric, electrical and mechanical systems, HVAC, plumbing and drainage.
• Ensure preventive and corrective maintenance, asset reliability and service continuity through technical teams and specialist contractors.
• Strengthen procurement, inventory, supply chains and cost controls, while maintaining food safety, hygiene, workplace safety and customer service standards.
• Develop new contracts, partnerships and commercial opportunities, including expansion of restaurant brands and catering activities.

Required profile

• Proven executive leadership of a sizeable service business, with responsibility beyond a single restaurant, kitchen, facility or site.
• Substantial experience in hospitality, large-scale catering or multi-outlet food operations, plus facilities management and maintenance leadership.
• Strong strategic thinking, mature judgement and ability to turn business objectives into practical plans.
• Ability to manage multiple priorities simultaneously while maintaining accountability, service quality and operational control.
• Record of leading managers, building organisational capability and improving underperforming operations.
• Preferred: a degree in business, operations, hospitality, engineering or facilities management, and experience leading diversified service operations within a corporate group or large institution.

Required skills

• P&L management, budgeting and cost control
• Workforce planning, procurement and contract performance
• Commercial awareness, brand development and stakeholder relationship management

To apply, send your CV by email, clearly demonstrating executive authority, P&L responsibilities and experience across hospitality/catering and facilities management, including the scale of operations, teams and sites managed and measurable improvements achieved.